When cupcakes are cooled and frosting is chilled, either dip the cupcakes into the DF cream cheese frosting or use a small butter knife to frost. Keep chilled in the fridge until ready to serve.

Recipe Developer’s Variation:When I tested this recipe as I do most recipes prior to posting, I omitted the cinnamon, nutmeg and ginger and instead added 1 1/2 teaspoons of Chinese 5-Spice to the batter.
Chinese 5-Spice is a savory blend of spices including cinnamon, star anise, fennel seed, cloves, ginger and black pepper. The spices combined have warming properties and provide such deep and complex flavors to a dish.

I also added 1/8 tsp of ground cardamom to the DF cream cheese frosting, it was a perfect pairing to the spicy cupcakes.

Most spices should be used within 6-12 months depending on the spice for optimizing its full potential and freshness. I get most of my spice needs through www.savoryspiceshop.com.

Enjoy!

Recipe courtesy of Kelly Rudnicki, www.foodallergymama.com

“It is easier to build strong children than to repair broken men.”– Frederick Douglass